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Welcome back to my Food For All series my name is Pippa Kendrick author of the Intolerant
Gourmet and in this episode I'm going to show you how to make gluten free and vegan chocolate
mocha cake.
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This is a wonderfully decadent and gooey chocolate cake. It's perfect if you really like the
combination of chocolate, coffee and walnuts. It has a really rich flavor but quite a mellow
sweetness and that comes from the maple syrup, which you'll see goes into it. We begin the
recipe with some gluten free plain flour and into this we've also got some baking powder,
some bicarbonate of soda, and of course lots and lots of cocoa powder. So we shift that
into our large mixing bowl. This helps both add air but also combines the cocoa. And into
that we add just a little bit of a pinch of sea salt. Sea salt really works in chocolate
recipes, it helps bring out the intensity of the cocoa. And then on top of that we've
got some toasted and then chopped walnuts. We roast them first, it brings out the nutty
flavor and then we chop them up into little bits. So mix that into your flour and the
reason you do that now, because you want the walnuts to be coated in a little bit of the
flour and cocoa. This helps stop them sink to the bottom or get stuck in one part of
the cake. And then next we're going to put our liquid ingredients in. For a full list
of the ingredients just check the description box. We begin with using some sunflower oil.
You could use grape seed or even coconut. And then we've got some dairy free milk. I'm
using almond but you could use rice or soy. And then we've got some coffee, this is freshly
made. Make sure that it is freshly made. It makes a difference to the flavor. And then
we have a gorgeous amount of maple syrup.
This makes it really sweet. Also adds moisture to it and gives it completely different flavor
than chocolate cake usually has. It's really wonderful. And then very simply, we're just
going to mix it together until the whole lot is combined and you have a smooth but very
liquid batter. So if you think it looks too liquid don't be put off, it's the nature of
the cake. Simply pour the batter into your lined and greased baking tin and then it goes
into the oven at 170 for around 45 minutes. So the chocolate mocha cake is out of the
oven, we've left it to cool and then we've dusted it liberally with icing sugar and then
you're ready to serve. And for more recipes like these just click the subscribe button.
So I'm going to go off and enjoy a slice of this now. See you soon.
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